In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
Garnish with watercress, tomatoes and avocado. More...
While many a Cuban cookbook features a frita recipe, few mention its history, in part because it remains unclear. What is known is most often tied to the wistful memories and anecdotes of exiles long gone, the kinds of stories I grew up hearing in my own family. Fritas, my elders would say, were Cuba’s original street food, sold at propane-fueled carts—a precursor to the food truck!—that lined busy Havana sidewalks or parked in front of sporting events. They were the national snack.
By the 1960s, along with the many Cubans who fled the island’s second revolution, the frita found its way to Miami. Long dominated by a generation of elders, the city’s most popular frita restaurants have been around for some 30 years: There’s El Mago de las Fritas which is not to be confused with El Rey de las Fritas, which is different from Frita Domino, which claims to be Miami’s first frita stand, dating back to 1962. More...
We’ve never been the kind of guys to worship outdoor grilling gear and technology. When we were growing up, But recently we picked up a trick from a Dallas chef that has rocked our minimalist approach to its foundation: We cook meats directly on the coals.
No, the precious porterhouses do not incinerate, even though the heat is consistently 800 to 1,000 degrees. The char is robust and earthy, but never too ashy or excessive, even when we use thinner cuts like hanger and skirt. More...
Like selecting the best fruit, being able to choose the freshest and tastiest vegetables is a combination of seasonal knowledge, asking farmers and shop owners for advice, and using your senses. This guide has the last part covered. Get ready to use your eyes, nose, and hands!
• Artichokes: Choose globes that have tight leaves and feel heavy for their size. The leaves should squeak when pressed against each other.
• Asparagus: Choose firm, smooth, and brightly-colored stalks with compact tips. Avoid limp stalks. Choose stalks of equal thickness to ensure even cooking times.
• Avocados: Choose avocados that feel slightly soft to the touch. Firmer avocados may be ripened at home, but avoid rock-hard ones. Also avoid avocados with cracks or dents.
• Beets: Choose firm beets with fresh stems and slender taproots. Avoid beets with wilted leaves, scaly tops, or large, hairy taproots as they may be older and more woody.
• Bok Choy: For mature bok choy, look for dark green leaves and bright white stalks. Baby bok choy should be light green in color.
• Broccoli: Choose broccoli with firm stalks, tight florets, and crisp green leaves. Avoid yellowed or flowering florets.
• Brussels Sprouts: Choose firm, compact, bright green heads. Avoid sprouts with wilted or loose outer leaves.
• Cabbages: Choose firm, compact heads that feel heavy for their size. Check that the stems are also fresh and compact. More...
The USDA grade shields are highly regarded as symbols of safe, high-quality American beef. Quality grades are widely used as a “language” within the beef industry, making business transactions easier and providing a vital link to support rural America. Consumers, as well as those involved in the marketing of agricultural products, benefit from the greater efficiency permitted by the availability and application of grade standards.
Beef is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.
Beef is graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality beef grades mean? More...